Material TS (%) RDS (%) SDS (%) RS (%) Flour 82.0 0.5 55.9 2.2 11.8 2.5 14.2 2.9 Pudding product 81.9 0.1 58.1 1.9 7.9 2.4 15.9 2.2 *RDS, SDS, RS values represent mean SEM percent per total starch content (n= 4 per sample)

Table 1: In vitro mean Total Starch (TS) analysis and Rapidly Digestible (RDS), Slowly Digestible (SDS), and Resistant (RS) starch fractions for parboiled brown rice flour and pudding product.